These delicious tacos de lengua drowned in tree chili and guajillo sauce are a very popular dish in Monterrey, prepare these tacos in the comfort of your home and enjoy with your loved ones.
In a comal, roast the tree chilies, the guajillo chili, and the garlic cloves with their skins until they release their aroma.
Heat a small pot over medium heat with water and boil the ingredients you roasted in the comal along with the tomatoes, boil for 30 minutes or until the tomatoes change to a darker color.
Add the preparation to a blender with a little water and blend for 3 minutes until obtaining a smooth sauce, season to your liking with Sal de Mar Sal Sol® and set aside.
Heat a pan over medium heat with oil and fry the tortillas until softened, remove excess grease with paper towels, fill with the beef tongue and fold, serve on a plate pouring sauce over the middle of the tacos, accompany with finely chopped cilantro and onion and a little lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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